How to Use Your Sourdough Starter to Make Bread

So, you’ve made your sourdough starter and you’re ready to make bread. If you’ve ever made a loaf of homemade bread before you know that it has a tendency to get funky really quick! The really awesome thing about sourdough (aside from the delicious taste and the 5 great health benefits shared over at Real Food Forager) is that it stays nice and fresh on the counter for a week or so. I keep mine stored on a wooden cutting board covered with a towel. I just store it with the cut side of the bread facing the counter.

Now, are you ready to get down to business and make some tasty bread?

If you’re starting fresh with a brand new starter that has never been refrigerated, your starter will probably look a little bit like this:

But, if your starter has been sitting in the fridge for a few weeks, it will have separated. The top part is called the hooch (I am also wondering why…) and as long as it hasn’t turned pink you should be good to go.

Don’t throw out the hooch, as it has something to do with the natural yeast and rising of the bread. Just stir it into the batter and you’re ready to go. Make sure you let the starter come to room temperature before you try to mix up your dough!

What you’re going to need to make your bread (2 loaves):

4 cups of starter (at room temperature)

6-6.5 cups of flour (I like to use white whole wheat but you can use any type you prefer)

1 1/4 Tablespoons real salt (or any salt)

3/4 cup of water

In your food processor, or in a bowl, stir up the starter, salt and a half cup of water. Slowly stir in the flour. You may have to mix with your hands or turn on the food processor. If you need to you can mix in another 1/4 cup of water. I usually only mix in 6 cups of flour. Let your food processor rock and roll for about 10 or so minutes, or you can call it your arm workout for the day and stretching and folding over the dough by hand.

Once the dough is done being kneaded it will look something like this:

Cover the pans with towels and set them somewhere out of the way to rise for anywhere from 4-12 hours. I like to microwave some water in a cup and once it is done heating up I stick in the covered loaves and they love to rise in that nice steamy microwave.

Here they are after about 8 hours. Maybe I’m just a dork, but I still get excited every time that the bread is just made from water, flour and salt and it rises up so well!

Bake them at 350 for 1 hour. Check them just a little bit before just to make sure they’re not getting too done. You’ll know they’re done when the loaves are a nice golden color and sound hollow if they are lightly tapped.

Now it’s time for an exercise in willpower. You’re supposed to let the bread cool before you slice it! I know it is hard, but it is worth the wait :) I promise!

Look at all how good it rose! Are you as excited as I am? Maybe I need to get a life :) I forgot to take a picture of the bread in all it’s glory toasted with a nice pat of melty butter so I guess you’ll just have to make some for yourself now!

30 comments to How to Use Your Sourdough Starter to Make Bread

I love this sourdough bread series you're doing. It's very timely since I love making bread but don't really eat any other kind but sourdough. The only bakery that it making real sourdough is very unreliable, leaving me without bread or to figure this whole sourdough thing out. Thanks.

Your bread is gorgeous! Over the summer I tried making my own starter, but it didn't "start" exactly. I'm taking a bread baking course right now and we're going to do starters soon so hopefully it works out!” target=”_blank”>http://www.sixteenbeans.com

Katie, the sourdough caught my eye while looking at my daughters sight called "Boozed + Infused". I have a sourdough starter that is older than you are. I started it in Nov. 1977 and have kept it going ever since. I have tried to get my three daughters interested in it; but so far they only want to enjoy what I bake. I tell them they will each get some before I pass on (long time from now, I hope). Bast of luck with yours and your blog. I have made many different things; my favorite is the English Muffins, then the corn bread. I will share anything you would like to try.

Anita, so sorry it has taken so long to respond to your request; I have been on two trips and just things going on. I am sending my email so you can get back o me if you still would like my recipes. I think it would be to lengthy to put the recipes in this reply. Teresa – - teresa@upwardaccess.com

Ii finished my 7 day starter process and have two loaves of bread rising in my microwave. The leftover starter is going in my refrig. Do I tightly close the lid, leave the lid loose, cover with material? When I take the starter out again next week what do I do to start the process and make more loaves? I can’t wait to bake this tomorrow morning.

Close the lid tightly. When you take out the starter let it come to room temperature and then feed it daily until you reach 3 quarts and you’re ready to make more bread. Hope you’re enjoying your homemade sourdough, Carol!

Not sure you will see this as the original post is so old, but I am trying your method and I don’t get any rise out of my bread dough. I could be over-processing it, possibly? I don’t know… my dough is absolutly to sticky to “shape into a loaf”. It is almost phlegm-like in consistency. (??)